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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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Memphis Dust Recipe by weight... the easy way.πŸ‘

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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 2

    Top | #46
    Jerod Broussard ... you are correct about most Americans don't have a digital scale. Just like not many of them have a instant read meat thermometer.

    I was forced to learn the bakers percentage system because I received a set of 6 cookbooks... Modernist Cuisine, every recipe was written using weights. They didn't have 1 single recipe that called for a teaspoon of this or that in any of the 6 large books. So... I learned how to use and understand the bakers percentage system to be able to understand those recipes.

    The author said in the book that the reason he decided to use weights instead of volume was because he knew that if he forced us to get a digital scale we, his customers, would be able to copy his recipes exactly. Many people that write cookbooks list their recipes in both weight and volume, like Henrik did in his new cookbook. This guy decided America needs to join the rest of the world I guess. Personally I'm thankful he forced me to learn how to use the metric system for recipes. It's easier, faster and more accurate than measuring in volume.

    US restaurants and professional Chef's are starting to keep ALL of their recipes using weights, not just baking recipes. Chef Jacob at StellaCulinary.com has been keeping all of his recipes using the bakers percentage in his restaurant for years. He says it's easier to train new Chef's and Sous Chef's to duplicate his recipes exactly.

    I'm willing to bet you that Meathead will start listing his recipes in AmazingRibs.com using weight and volume within a year. Why? Because AR is an international player and most foreigner's are much more familiar with weight than volume. For people that understand weights and the metric system looking at a recipe written in volume is disappointing.

    Me personally when I see a bread recipe written in volume I just click out of it immediately. I know trying to copy that recipe exactly is just not possible.
    Last edited by Breadhead; June 11th, 2017, 09:38 PM.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9452
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      Top | #47
      Breadhead I can see the necessity for baking. I've done hundreds of briskets and almost as many butts. Using 3 different cookers, a commercial rub I sometimes add sugar to, sometimes even throwing MMMD on beef in a pinch......not a hint of variation in the end product. Besides, I don't even know how much rub I add to the meat itself, that depends on mood.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        You are a typical American. American's view volume measurements as normal. Most of the world doesn't.
    • Bruce54
      Club Member
      • May 2016
      • 120
      • Portland, OR
        • Napoleon PRO22K-LEG Rodeo
        • Slow 'n' Sear
        • A-Maze-N 6" Tube
        • Weber Q100
        • Thermapen Mk4, Classic
        • Amprobe TMD-52 dual probe thermo
        • Anova Sous Vide circulator
        • VacMaster PRO350 vacuum sealer
        • Beer: Deschutes Black Butte Porter
        • Whisky: Glendronach 18 "Allardice"

      Top | #48
      Thanks Breadhead , I'll be doing my next batch of MMDR using your weights.

      I got the "weight not volume" religion years ago, by way of measuring coffee. As an engineer, I know I'm more than a bit whack about the precision thing. With that bias, it's easier to just weigh something than agonize about how precise a particular measurement needs to be. The thing I've found to be the most PITA with measuring by weight is that there doesn't seem to be consensus on the conversion factors. Herbs / spices are the worst, but brown sugar is right up there too. I'd love to see this culturally standardized to the point that all companies print conversion factors on their product labels, but I'm not optimistic.

      I didn't see a plug for it already, so check out this scale: https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1
      Under $20! I've used this daily for years. Very compact, accurate, high capacity for 0.1 gm precision. Not the right tool for large & bulky, but very handy for day to day small measures.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 2

        Top | #49
        Bruce54 ... I weigh my coffee beans before grinding them too.😎 10 grams of beans for every 6 ounces of water. 53.33 grams of beans for a quart of water in my French Press and I'm happy.

        Describing how to measure brown sugar by volume is nearly impossible. If you have 10 people fill a measuring cup with brown sugar and then weigh the contents in each cup on a digital scale you will certainly get 8 or 10 different results. Plus if the same person did that 10 different times over a period of a few months he would never get the same quanity of sugar.

        Personally once I adjust a recipe to my liking I want to be able to duplicate it exactly everytime I cook it. I can do that using weights!

        I don't use a conversion chart. On this Memphis Dust recipe I mixed it exactly the way Meathead wrote it using volume measurements... then I weighed each ingredient individually, making notes of the weight of each ingredient. Now... I never have to use teaspoons, tablespoons or cups for this recipe ever again. I love your idea of posting those weight conversions on the packaging.πŸ‘πŸ‘πŸ‘

        Meathead has actually very slyly listed a digital scale in his recommended equipment lists. Something tells me he's planning to start using weight in his recipes... now that he's getting so many foreign customers that think our volume measurement system is so hooky and inaccurate.πŸ€”
        Last edited by Breadhead; June 7th, 2017, 02:54 PM.

        Comment


        • Bruce54
          Bruce54 commented
          Editing a comment
          Yup, repeatability is the goal.
          Just checked Meathead's scale recommendation, it's the very one I've been using for over 10 years, mostly for green coffee headed for the roaster.
          We do drip: 70 gm to 7 "cups" (35 oz) water.
      • Jon Solberg
        Former Member
        • Jul 2014
        • 5194

        Top | #50
        OMG. A WEEK LATER AND WE STILL MUST LISTEN TO THE HOLY WAYS.

        Make this his guy a mod for Christ sake.


        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Jon... there are no holy ways. There are just new options. Remember... there are no rules in the kitchen!!! If you disagree with measuring by weight no one is going to ridicule you, like you are me.
      • tbob4
        Charter Member
        • Nov 2014
        • 1891
        • Chico, CA
        • BBQ's
          _____________________
          California Custom Smokers Intensive Cooking Unit
          California Custom Smokers Meat Locker
          Santa Maria Grill
          Vision Grill

          Beer
          _______________________
          Sierra Nevada IPA

          Wood
          _______________________
          Almond
          Oak
          Madrone
          Cherry
          Peach
          Apple

        Top | #51
        You all have me and my wife laughing at this debate. She bakes. I cook. She says that makes her a professional. She said it makes me a barbarian. She said the way I measure for rubs is crazy. I put the tablespoon in the jar and fill it with a teaspoon full if I think that's right. "How in the heck can you measure a teaspoon with a tablespoon?" she asks. "Because I can" I tell her. I think she overthinks things. She takes a knife to all of her measurements and replicates her recipes exactly. When we got a new oven, she rewrote some of her recipes for baking temps and times. She also reprinted them. Mine are in a binder too. I have pencil and pen marks through them with arrows and notes like "replace Pang's rub because I don't work with him with Mexican multi spice from the Gridley market - the extra red one - about 1/2 as much as Pang's" In the end she loves my BBQ and I lover her baked goods. If her recipes were in oz she would break out the food scale.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Your wife and I think exactly alike... no need for binoculars and a microphone. Its instinctual. We both shake our heads watching someone create a mess when they measure in volume.πŸ™ˆ

        • tbob4
          tbob4 commented
          Editing a comment
          Breadhead - Your comment just made my wife cracking up laughing again. I think she will drive to see our daughter in your neck of the woods just to give you a high five.

        • Breadhead
          Breadhead commented
          Editing a comment
          Tell her she's more than welcome to come visit... tell her I'll bake her some killer Artisan sourdough bread that will blow her mind. Using 1 bucket, a Danish dough hook, a digital scale and a banneton. No mess and little cleanup. I'll bake outdoors in my BGE to not heat up the house.πŸ‘
      • Lewiston
        Club Member
        • May 2017
        • 1

        Top | #52
        I prefer to measure by weight in grams. Rubs and other recipes that don't require a high level of precision I'll measure by volume until I can convert to weight. Baking recipes are ALWAYS measured by weight in our household.

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 8123
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale​
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          Top | #53
          howdy!
          Last edited by Mr. Bones; June 27th, 2017, 06:51 PM.

          Comment


          • tbob4
            tbob4 commented
            Editing a comment
            HAHAHAHAHA. That nice exchange does nothing to solve the measurements problems in my house, Mr. Bones. I am the Barbarian and my wife is the Breadhead. Neither of us will apologize to the other and the language is much worse in the house than the Pit.
        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 8123
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale​
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          Top | #54
          The methodology is, an' always will be, open to discussion, here...)
          Th' lil' quarrel is over, coals burnt out, an' ashes scattered to th' wind...
          Good luck with th' Wife...
          I ain't gonna tackle that deal.
          I ain't that bigga Fool!

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 10247
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            Top | #55
            Welcome Lewiston

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 8123
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale​
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              Top | #56
              Howdy Lewiston , Welcome to th' Pit from Kansas Territory!
              Glad yer here, lookin' forward to hearin' more!

              Comment

              • DWCowles
                Founding Member
                • Jul 2014
                • 10247
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                Top | #57
                I haven't figure out how you make a mess by mixing by volume unless you're just clumsy. I have no problem taking what ingredients I need out of one container and putting it in another container without making a mess. And I will dare to say if I or anyone else will make a rub by weight and then make the same rub by weight they both will taste the same. You're not going to convince me otherwise. I rest my case! πŸ€“

                Comment

                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 5100
                  • Near my cookers...Pensacola FL
                  • Hardware
                    Slow 'N Sear Deluxe Kamado.
                    Weber Kettles: 2-22" & 1-26".
                    Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
                    Chimney starters.
                    PartyQ.
                    Joule.
                    GrillGrates, GrateGriddles.
                    Maverick XR-50 [my favorite].
                    ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                    Consumables / Favorites
                    KBB (short cooks), Weber (long cooks)
                    Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                    Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
                    MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                  Top | #58
                  Welcome to The Pit Lewiston!

                  Comment

                  • Breadhead
                    Banned Former Member
                    • Jul 2014
                    • 2

                    Top | #59
                    Originally posted by DWCowles View Post
                    I haven't figure out how you make a mess by mixing by volume unless you're just clumsy. I have no problem taking what ingredients I need out of one container and putting it in another container without making a mess. And I will dare to say if I or anyone else will make a rub by weight and then make the same rub by weight they both will taste the same. You're not going to convince me otherwise. I rest my case! πŸ€“
                    My closing argument before the jury goes off to decide the case...

                    Maybe the experts from Chef Steps that thought this topic was important enough to make various videos, not cheap, can persuade you. Tell me and the jurors which of these 3 videos you find to be inaccurate.😎

                    If I have a choice of weighing a recipe or measuring a recipe by teaspoons, tablespoons, cups... I will choose weight EVERY TIME.

                    Why...???

                    accuracy... https://www.chefsteps.com/activities...olume-accuracy

                    duplicating a recipe is easier and more accurate... https://www.chefsteps.com/activities...-ll-need-scale

                    easier, quicker, less work... https://www.chefsteps.com/activities...s-volume-speed

                    I rest my case!πŸ€—

                    Comment


                    • kheydon
                      kheydon commented
                      Editing a comment
                      Breadhead, would you be willing to post the Excel file so we could see the formula? I am working on recreating the spreadsheet myself and it would be so helpful not to reinvent the wheel. Thanks!
                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 10247
                    • Smiths Grove, Ky
                    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                    Top | #60
                    Those videos didn't proved nothing. I did not see a rub being made in any of them. I'm not talking about baking.

                    Comment


                    • Breadhead
                      Breadhead commented
                      Editing a comment
                      Have a nice evening DWC...πŸ‘

                    • DWCowles
                      DWCowles commented
                      Editing a comment
                      That's what I thought! You too.

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